Blue and Yellow Cornbread Chorizo Stuffing

Cornbread (Blue and Yellow Cornbread) can be toasted up to 3 days ahead and stored at room temperature. Stuffing can be assembled in the baking dish up to 1 day ahead.

Total Time: 2:00

Prep: 0:30

Cook: 1:30

Level:
Moderate

Yield:
16 cupes

Serves:
16

Ingredients

6 c. dried blue cornbread cubes

6 c. dried yellow cornmeal cornbread cubes

¾ c. Chopped cilantro

2 tbsp. chopped fresh oregano

2 tbsp. olive oil

1 large sweet onion

1½ c. fresh or frozen corn kernels

1 can hominy

10 oz. dried chorizo sausage

1 small red bell pepper

1 large poblano chile

1 tsp. Kosher salt

3 c. reduced-sodium chicken broth

Directions

Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes into a large bowl; toss with cilantro and oregano.